Bourbon-Spiked Pumpkin Pecan Bundt Cake

Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 486 Calories

Ingredients

• 1 cup brown sugar
• ½ cup chopped pecans
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 3 large eggs
• 1 tablespoon pumpkin pie spice
• 1 cup canola oil
• 1 cup caramel ice cream topping
• ½ cup Stevia In The Raw®
• 1 (15 ounce) can 100% pure pumpkin puree
• 2 tablespoons bourbon whiskey or apple juice

Recipe Instructions

Step 1

Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.

Step 2

Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.

Step 3

Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.

Step 4

Bake 60 to 70 minutes until toothpick inserted in center comes out clean.

Step 5

Let stand 15 minutes.

Step 6

Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

Step 7

Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.